Banana Zucchini Baked Oatmeal Cups

Lightly sweetened whole-grain Baked Oatmeal Cups with banana and zucchini make the perfect healthy breakfast or afternoon snack on-the-go! So moist and delish with a smear of peanut butter.

When people tell me they forgot to eat breakfast, I get...confused. Like totally, completely, utterly bamboozled.

Wait. What do you mean, you forgot? Did you forget to brush your teeth, too? Were you blind all day because you forgot to put your contacts in that morning?

Ok. I know some people don't have monstrous appetites in the morning. And perhaps pressing the snooze button ranks higher on the priority list than pancakes.

For all the confused souls who let breakfast slip their mind, this breakfast meets snack recipe was made for you. I love how they're pre-portioned so you can grab a couple for an easy peasy breakfast on-the-go. Healthy. Portable. Easy. Lasts all week. Freezer friendly. We can do this, yo!!

How to customize oatmeal

Baked oatmeal is also splendid because you can totally do you. And don't you forget about my Overnight Steel Cut Oatmeal and my Blueberry Banana Baked Oatmeal for more breakfast splendor!

• Make it chunky monkey style: Swap almond butter for peanut butter and add chocolate chips for a real morning treat.
• Amp up the protein: Use two eggs instead of the flax and add a couple scoops of your favorite protein powder or a couple tablespoons of hemp seeds to the batter.
• Feeling low-sugar: Leave out the maple syrup completely and use extra ripe bananas for natural sweetness.
• Make it an oatmeal bake: Trying to ditch the muffin tin? You can make this in a 9x13inch baking dish, too. It'll take longer, so keep an eye on it.

Are rolled oats gluten free?

Oats do not contain gluten. This gets confusing because they are often processed in facilities that do process grains with gluten, which means risking cross-contamination. If you are avoiding gluten for personal or health reasons, be on the lookout for rolled oats that indicate they’re certified gluten free on the label.

Beware that steel cut oats and instant oats won't work here. Sick to old fashioned!

Tips for grating zucchini

That's right...we're slamming veggies for breakfast. Hallelujah.

• Don't squeeze out the liquid. This recipe calls for 1 ½ cups of zucchini and we are not squeezing the water out because we're actually relying on the natural moisture. A small zucchini will get you closer to a cup, so I recommend a medium one.
• Grate first, then measure. Since zucchini vary so much in size, definitely grate it and then measure out the correct amount after. I weighed it to add more clarity and it was about 7 ounces. Freeze any extra for smoothies!
• No need to peel. More fiber and nutrients, please. Just wash it and trim the ends. I like to use a box grater over a plate. Or maybe you’re lucky and you have a box grater with an attachment that catches the goods at the bottom? Blessed.

Tools for oatmeal baking

• How awesome is this muffin tin with a lid? Great for traveling. I use this muffin tin at home and it’s foolproof.
• I often use these silicone muffin liners as well when I don’t feel like cleaning the pan.
• These cooling racks are a must!
• This muffin scoop may just save your life. So much less mess.

How to store

This recipe makes over a dozen baked oatmeal cups, making breakfast a breeze! 

You can store leftovers on the counter for a couple days but then you'll want to transfer to an air-tight container and store in the refrigerator for up to a week. In order to reheat, simply warm in microwave for 10-15 seconds.

Can you freeze baked oatmeal?

Yes! You can easily freeze leftover cups for busy mornings. Simply freeze them in an even layer on a baking sheet. Once frozen, transfer them to a freezer-safe baggie and freeze for up to 3 months.

You can transfer them to the refrigerator the night before so they’re ready to go in the morning. I like these glass containers for meal prep.

Craving more oatmeal greatness? I gotchu covered.

• Overnight Steel Cut Oatmeal
• Salted Chocolate Covered Oatmeal Bites
• Blueberry Banana Baked Oatmeal
• Healthy Blueberry Oatmeal Snack Bars

Pretty please let me know how this  recipe turns out for you by leaving a star rating and/or comment! I hope you adore it as much as I do.

You're a breakfast person!!

Banana Zucchini Baked Oatmeal Cups Recipe

★★★★★ 5 from 39 reviews

• Author: Alexis Joseph
• Prep Time: 15 mins
• Cook Time: 22 mins
• Total Time: 37 mins
• Yield: 16 cups 1x
• Category: Breakfast
• Method: Oven
• Cuisine: Breakfast

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Description

Lightly sweetened whole-grain Baked Oatmeal Cups with banana and zucchini make the perfect healthy breakfast or afternoon snack on-the-go! So moist and delish with a smear of peanut butter.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp ground flaxseed + 3 tbsp water (or sub 1 egg)
• ¼ cup almond butter
• ¼ cup pure maple syrup
• 1 cup mashed overripe banana (2 large or 3 medium bananas)
• 1 ½ cups grated zucchini (1 medium zucchini, about 7oz. Don't squeeze water out.)
• ½ cup unsweetened vanilla almond milk
• 1 tsp vanilla extract
• 3 cups old-fashioned oats (use certified gluten-free if necessary)
• 1 tbsp baking powder
• 1 tsp cinnamon
• ½ tsp fine sea salt
• Optional add-ins: ¼ cup chocolate chips and/or walnuts

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Instructions

1. Preheat oven to 375F. Spray a muffin tin (I used two, you can also pour the extra batter in a dish for an oatmeal bake) with cooking spray or line with silicone muffin liners.
2. Place flax and water in small bowl. Stir and set aside to "gel." Place bananas in a large bowl and mash with a fork. Make sure they measure to be 1 cup. Add grated zucchini, almond milk, vanilla extract, almond butter, maple syrup, and flax mixture, stirring to combine.
3. Add oats, baking powder, cinnamon, salt, and add-ins of choice. Stir until just combined. Spoon mixture into muffin cups, filling to the top. You will have leftover batter if only using one muffin tin.
4. Bake for 23-28 minutes, or until a fork comes out clean. Cool on a wire rack. Store cooled oatmeal cups in an air-tight container in the refrigerator.

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